. 2023 Nov 19;9(11):e22477. doi: 10.1016/j.heliyon.2023.e22477

Table 9.

Sensory qualities of Biscuit produced from composite flour of wheat, African yam bean and tigernut.

Sample	Appearance	Aroma	Taste	Crispness	Overall acceptability
WTY	6.97 ± 1.69^a	6.70 ± 1.18^a	7.40 ± 1.35^a	7.43 ± 1.65^a	7.33 ± 1.32^a
TWB	6.90 ± 1.21^a	6.37 ± 1.33^a	6.83 ± 1.44^a	7.03 ± 1.43^a	7.17 ± 1.02^a
ATW	7.10 ± 1.37^a	6.80 ± 1.32^a	6.90 ± 1.95^a	6.83 ± 1.58^a	7.27 ± 1.20^a
BTT	7.60 ± 0.89^a	6.90 ± 1.60^a	7.60 ± 1.22^a	7.53 ± 1.46^a	7.70 ± 1.42^a

Values are means ± standard deviation of three determinations. Means in the same column with different superscript are significantly different (p < 0.05). WTY – 100 % wheat flour, TWB – 70 % wheat flour +25 % African yam bean flour +5 % tigernut flour, ATW - 70 % wheat flour +20 % African yam bean flour +10 % tigernut flour, BTT - 70 % wheat flour +15 % African yam bean flour +15 % tigernut flour.